9 years ago

Healthier Date-Stuffed Cinnabon Rolls
[Vegan, No Refined Sugar, Oil-Free]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Healthier Date-Stuffed Cinnabon Rolls [Vegan]

210

Dairy Free

Vegan

If you're craving a Cinnabon roll with none of the guilt associated with eating one of those monstrosities – we've got you covered. These cinnamon rolls have all of the gooey, sticky, goodness you are craving without any oil or refined sugars.

Ingredients You Need for Healthier Date-Stuffed Cinnabon Rolls [Vegan, No Refined Sugar, Oil-Free]

For the Dough:

3 cups spelt flour
3/4 cup sweet potato purée, cooled (make your own by blending boiled sweet potato)
1 cup full-fat coconut cream, melted and warmed to the touch
1/4 cup maple syrup
2 teaspoon instant yeast
1/8 teaspoon Himalayan salt

For the Filling:

10 Medjool dates, pitted
1/3 cup rice milk
1 tablespoon ground cinnamon
1/4 cup blueberries or raisins

For the Glaze:

1/2 cup cashews, soaked 3-4 hours
1/4 cup rice milk
1/8 cup maple/date syrup
Juice of 1/2 a lemon

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How to Prepare Healthier Date-Stuffed Cinnabon Rolls [Vegan, No Refined Sugar, Oil-Free]

Start making the dough by sifting the flour.
Add the salt and yeast. Combine the dry ingredients with a spatula. In a small saucepan melt your coconut cream.
Let it cool down until it's still warm to the touch (if it's too hot it will kill the yeast).
In a separate bowl, add the sweet potato purée, maple syrup, and coconut cream and mix them well.
Add your mixture to the dry ingredients and combine them with a spatula. When it gets too tough, use your hands and knead the dough for 10 minutes.
Place the dough into a lightly oiled bowl, cover it with a kitchen towel and let rest at room temperature for 1-1 1/2 hours (the dough should have doubled by now).
In the meantime, prepare the filling by adding the dates, cinnamon, and milk into a high-speed blender until you get a smooth mixture.
Preheat the oven to 350°F.
Once the dough is ready, place it on a floured surface (flour well or the dough will stick) and use a rolling pin to spread the dough evenly into a rectangle.
Spread the date filling on top and add some raisins or blueberries.
Starting at the longer side of the dough, use your hands to rolls it up.
Cut the roll into equal pieces and place them, filling up, into a lined cake tin.
Place the tin into the oven and bake for 40-45 minutes (take a toothpick to check if the roll in the middle is baked).
In the meantime prepare the glaze by blending up all ingredients.
Once the rolls are ready top them with the glaze, sprinkle some lemon zest on top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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